French Onion Chicken Lasagna Roll Ups
These French Onion Chicken Lasagna Roll Ups combine everything I love about a cozy baked pasta dinner: tender chicken, sweet caramelized onions, creamy white sauce, and plenty of melty cheese tucked inside soft lasagna noodles.
Ingredients
- 12 lasagna noodles
- 2 cups cooked shredded chicken
- 3 large yellow onions thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 garlic cloves minced
- ½ cup chicken broth
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- ½ cup shredded Gruyère or Swiss cheese
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
Instructions
- Caramelize the onions: Heat butter and olive oil in a skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook for 25–35 minutes, stirring occasionally, until deeply golden and soft.
- Finish the filling: Add garlic and thyme and cook for 30 seconds. Pour in chicken broth, scrape up the browned bits, and simmer for 2–3 minutes. Stir in the shredded chicken and set aside.
- Make the white sauce: Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened. Stir in Parmesan, salt, and pepper.
- Prepare the noodles: Cook lasagna noodles until just tender. Drain and lay them flat. Spread chicken-onion filling over each noodle, add a little mozzarella and Gruyère, then roll tightly.
- Assemble: Spread some white sauce in a 9×13-inch baking dish. Arrange the roll ups seam-side down, pour the remaining sauce over them, and top with reserved caramelized onions and remaining cheese.
- Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake another 10–15 minutes until bubbling and golden. Rest for 5–10 minutes before serving.